Jess's Recipes

Beef and Broccoli Stir Fry 1/4 cup soy sauce 1/4 cup dry Sherry 1 tablespoon honey 1 tablespoon (packed) chopped garlic 2 teaspoons grated orange peel 1 pound flank steak, cut diagonally across grain into thin strips 1 large head broccoli, cut into florets 2 tablespoons vegetable oil 1 tablespoon cornstarch Cooked white rice Whisk first 5 ingredients in large bowl. Add meat; toss to coat. Cover and refrigerate at least 1 hour and up to 4 hours. Blanch broccoli in large pot of boiling salted water 2 minutes. Drain. Rinse under cold water; drain well. Heat oil in heavy large wok or skillet over high heat. Drain meat well, reserving marinade. Add cornstarch to reserved marinade and mix until smooth; set aside. Add meat to wok and stir-fry until almost cooked through, about 2 minutes. Add broccoli and stir-fry until crisp-tender, about 2 minutes. Add reserved marinade mixture and boil until sauce thickens and coats meat and broccoli, stirring constantly, about 2 minutes. Season to taste wi...

1 1/4 hours 20 min prep Serves 8 2 lbs lean ground turkey 2/3 cup rolled oats 2 eggs, whisked 1 medium onion, diced 3 garlic cloves 1/2 TBS olive oil 2 TBS fennel seeds, toasted 1 TBS Worcestershire sauce 1 TBS Italian seasoning 1/2 TBS garlic powder 1 tsp. salt 1 tsp. black pepper 15 oz. canned tomato sauce, divided 1. Preheat oven to 350F 2. Place fennel seeds in a small, non stick pan over medium high heat on your stove top to roast. Occasionally stir or shake seeds as they roast. Roast until seeds start to appear a bit golden in color instead of greenish, about 2 minutes. Be careful, they will go from toasted to burnt very quickly. 3. Place the diced onion and olive oil in a non stick pan, sprinkle with salt and saute. To avoid burning, add the minced garlic to the onions after a few minutes. Saute onions and garlic until tender. 4. In a large bowl, combine turkey, oats, whisked eggs, sauteed onion and garlic, fennel seed, Worcestershire sauce, Italian seasoning, garlic powder, sal...

Mom's recipe 8 - 10 servings Ingredients: 1 egg 1/2 cup milk 3/4 cup quick cooking oats 3 tsp. salt 1 tsp. instant beef bouillon 3 TBS instant minced onion* or 1/2 cup frozen chopped onion 2 tsp. horseradish 1 1/2 lbs. lean ground beef 1. Heat oven to 350F 2. Mix all ingredients in a bowl with fork. This will take some mixing! Cutting through several times with a knife will help. 3. Place the ground beef mixture in ungreased baking pan. Shape with your hands into a loaf about 9 inches long, 5 inches wide and 3 inches thick. 4. Bake in 350F oven uncovered 1 hour and 30 minutes or until crusty and brown. *Before adding instant minced onion, soak in an equal amount of water 3 -4 minutes.

1 1/2 to 2 lbs. ground beef 1 can tomato soup 1 can cream of mushroom soup 1/2 cup green pepper, chopped 1/2 cup onion, chopped 1 cup grated cheddar cheese 1 lb. box of spaghetti Saute onion, green pepper and meat. Cook spaghetti until just done. Mix sauteed vegetables, meat, and spaghetti with remaining ingredients in a large bowl before spooning into the casserole pan. (Do not cook casserole) Cover with heavy-duty aluminum foil and/or double wrap and freeze. From the St. Fransis de Sales Parish monthly casserole recipe

1 lb. group beef 1 onion, diced 1 green pepper, diced 2 tsp chili powder 1 16 oz. can tomatoes 1 1/4 c. water 1 1/2 cup elbow macaroni 2 tsp sugar 1/2 tsp salt 1/4 tsp crushed red pepper 1 1/2 cup shredded cheese Brown onion, green pepper & ground beef. Stir in chili powder. Cook 1 min. Stir in tomatoes with liquid. Add next 5 ingredients. Heat to boil. Reduce heat, cover, simmer 20 minutes, stir occasionally. Sprinkle cheese & cover until cheese is melted.

Makes 4 servings 1 lb. ground beef 1 bag (16 oz.) frozen mixed vegetables, thawed 1 envelope LIPTON RECIPE SECRETS Onion Soup Mix 1 cup milk 1 1/2 -2 TBS grated Parmesan cheese 2 TBS all-purpose flour 1 package (12 oz.) refrigerated biscuits 1. Preheat oven to 375F. Grease 2-1/2 quart casserole; set aside 2. In 12-inch skillet, brown ground beef over medium-high heat; drain. Stir in vegetable, soup mix, milk, cheese and flour. Bring to a boil over high heat. 3. Spoon into prepared casserole. Cut biscuits in half and arrange cut side down on hot mixture. 4. Bake 20 minutes or until biscuits are golden. Recipe from Lipton Recipe Secrets

5-6 pound first-cut beef brisket 3 TBS vegetable oil 3 large yellow onions, cut into 1/2 inch pieces (about 5 cups or 3 lbs.) 2 or 3 large garlic cloves, or to taste, minced 1 teaspoon paprika, preferably Hungarian 3/4 tsp. salt 3/4 tsp. freshly ground pepper In a Dutch oven or other heavy baking pan large enough to hold brisket heat 1 TBS oil in oven for 10 minutes. Pat brisket dry and season with salt and pepper. Roast brisket in pan, uncovered 30 minutes. While brisket is roasting, in a large heavy skillet cook onions in remaining 2 TBS oil over moderately high heat, stirring, until softened and beginning to turn golden. Reduce heat and cook onions, stirring occasionally and reducing heat if necessary, until deep golden, about 20 minutes more. Stir in garlic, paprika, salt and pepper and cook 1 minute. Stir in 3 cups water and bring to a boil. Spoon onion mixture over brisket and bake, covered, with lid 1/2 inch ajar, 3 1/2 hours, or until brisket is tender. (Check pan every h...